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CAJUN JAMBALAYA

CAJUN JAMBALAYA
CAJUN JAMBALAYA

CAJUN JAMBALAYA

Ingredients

2 tablespoons oil, divided 1 pound smoked sausage, sliced into 1/2-inch-thick slices 1 medium onion, coarsely chopped 1 medium green bell pepper, seeded and chopped 1 cup long-grain rice, uncooked 2 cups water 2 (14-ounce) cans diced tomatoes, undrained 2-4 teaspoons Creole or Cajun seasoning

Preparation

Heat 1 tablespoon oil in large skillet over medium-high heat. Add sausage; cook and stir 3-5 minutes, or until thoroughly heated. Remove sausage from skillet, keeping warm. Add remaining 1 tablespoon oil, onion and bell pepper to skillet. Cook, stirring occasionally, 3-5 minutes, or until onion is tender. Add rice, stirring to coat. Stir in water, tomatoes and seasoning. Bring to a boil. Reduce heat, cover and simmer 15-20 minutes, until most of the liquid is absorbed. Stir in browned sausage. Serve immediately. Makes 4-6 servings.